These are really good with with either gluten-free flour mixes or wheat flour.

Blueberry Muffins
no dairy, egg, or nuts
These freeze very well and can be quickly reheated in the microwave.
Makes 12 muffins

1 1/2 cup flour
3/4 cup sugar
1/4 teaspoon salt
2 tablespoons baking powder
1/3 cup oil
1 Ener-G egg
1/2 cup milk substitute
1 cup blueberries
2 tablespoons of sugar or crumb topping (recipe follows)

Preheat oven to 400 degrees F. Mix up one Ener-G egg according to package directions. Mix together dry ingredients in a large bowl. Add egg replacer, milk substitute and oil. Mix until combined. Carefully fold blueberries in. Spoon batter into lined or greased muffin tin. Top each muffin with sugar or crumb topping. Bake for 25 minutes or until light-golden brown.

Crumb topping (optional)
1/4 cup sugar
1/4 cup flour
2 tablespoons dairy-free margarine
3/4 teaspoon cinnamon

Mix together the ingredients with a fork or your fingers and use to top unbaked muffins. Works well with wheat flour and gluten-free mixes.